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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 10 |
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Atlantic or Pacific salmon are first-rate, less expensive and more readily available than the European salmon. This mousse can be made in individual molds or in a large spectacular one for a buffet. Serve with any white wine, from mildly sweet California Riesling to a dry Champagne. Originally from an American Cooking section in a January 1981 issue of Bon Appetit. Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
3 tablespoons cold water |
6 1/2 ounces nova scotia salmon |
3 cups whipping cream |
1/4 cup snipped fresh chives |
2 tablespoons fresh lemon juice |
2 1/2 teaspoons grated onions |
2 teaspoons coarse salt |
white pepper |
10 drops hot sauce |
sliced nove scotia salmon (to garnish) (optional) |
Directions:
1. Oil a 10 1/2 cup molds or a 4-cup crock or serving bowl;set aside.
2. Soften gelatin in cold water in a small saucepan; place over low heat and stir until completely dissolved.
3. Let cool to room temperature.
4. Combine salmon with 1/2 cup cream in processor and mix until smooth;press through fine sieve into medium bowl.
5. Whip remaining cream, gradually adding dissolved gelatin, just until slightly soft peaks form.
6. Stir in remaining ingredients except garnish.
7. Stir about 1/2 cup into pureed salmon; fold in remainder.
8. Spoon into molds or crock; chill until set, at least 2 hours.
9. To serve, unmold onto plates, or serve directly from crock.
10. Garnish with additional chives, and salmon if desired.
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